BIOCHEM 2EE3 Lecture Notes - Lecture 2: Dietary Fiber, Food Energy, Starch
Document Summary
3 main sections of nutrition information on a food label: nutrition facts table, ingredients list, claims. Serving sizes may differ due to different measures used. Serving sizes do not usually compare to the sizes in the food guide. Within a specified range for similar products. Must present information in two ways: absolute quantities (g), percentages of standards (daily %). At least 13 different nutrients and kcalories found on the table: food energy, total fat, saturated/trans fat, cholesterol, sodium, total carbs (starch, sugar, fibre), dietary fibre, total sugar, protein, vitamin a/c, iron, calcium. Based off of 2000 kcal; estimate of how individual foods contribute to the total diet. Must (cid:373)eet (cid:272)riteria for spe(cid:272)ifi(cid:272) (cid:272)lai(cid:373)s defi(cid:374)ed (cid:271)y ca(cid:374)ada"s food & drug regulatio(cid:374)s.